SPAM® and Eggs = SPAMbled™ Eggs

Monday, 28 December 2015

SPAM® + Eggs = SPAMbled™ Eggs. A recipe that does exactly what it says on the tin! Shake up your scrambled eggs by adding chopped pork and ham. Perfect for breakfast or brunch this quick and easy SPAM® recipe would also be ideal for camping as tinned SPAM® requires no refridgeration.

We're now at at that strange time in between Christmas and New Year. I believe the official name that has been coined is "twixtmas". We've all eaten and drank ourselves silly and after days of slaving over a hot stove just want to get back to some kind of food normality. The recipes I'm sharing today are super quick and easy to make and use an iconic ingredient that over the years has been maligned, celebrated and musicalised. We're talking SPAM - chopped pork and ham. It was one of my absolute favourite school dinners back in the day in the form of Spam Fritters and the two recipes below give a new twist on a traditional family favourite.

1. Beat the eggs, milk and salt and pepper together in a mixing bowl.2. Fry cubes of SPAM® Chopped Pork and Ham, turning until golden in a dry frying pan. Keep warm.3. Melt butter in a frying pan on a medium hot heat, sauté the spring onions lightly then add the egg mixture. 4. Scramble with a wooden spatula until still soft and glossy.5. Add SPAM® Chopped Pork and Ham and mix.6. Serve with extra black pepper.

SPAM® Fries

Ingredient

1 x 340g can of SPAM® Chopped Pork and Ham - cut into 1/2" sticks

Method

1. Preheat oven to 350f 180c/160c Fan2. Spread the SPAM® Chopped Pork and Ham sticks on a baking tray and place on top shelf of preheated oven for approximately 12 minutes until golden but not crisping up3. Serve in an empty SPAM® Chopped Pork and Ham can with a selection of dips

Disclosure: This is a commissioned post for SPAM® Chopped Pork and Ham. As always, all views expressed are my own. Images and recipes courtesy of SPAM®. Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

You may have just convinced me to try spam again. Once when I was little I insisted my mum make spam fritters after watching an episode of ready steady cook. My mum isn't the best cook and it was a complete disaster. I haven't touched the stuff since! The spambled eggs look awesome though. I love jazzing up the humble egg.

Claire is a Scottish food and travel writer based in Aberdeen who has been blogging her edible adventures since 2012. A mum of two and wife of one, she is passionate about cooking from scratch, seasonality, food education and family-friendly recipes.